Stanley Tucci Recipes: 16 Italian Holiday Dishes, Starting With the Big Night Timpano

Stanley Tucci recipes have a way of making you want to cook for the people you love. The actor grew up in an Italian American family where meals were the center of everything, and he has spent years sharing that food with the rest of us. He co-wrote and co-directed the 1996 film Big Night, he released The Tucci Cookbook in 2012, and his CNN series Searching for Italy won two Primetime Emmy Awards. In his 2021 memoir Taste: My Life Through Food, he writes about the meals and memories that shaped his life. Here are the cozy Italian dishes linked to his films, shows and family table, each with a recipe you can make this holiday season..

Stanley Tucci recipes start with the Big Night timpano

In Big Night, two brothers cook one huge feast to save their restaurant, and the star of the table is a timpano, a giant drum of baked pasta wrapped in dough. Thirty years later, home cooks still try to build one for Christmas. A Tasty video of people making it has more than 10 million views, and a Binging with Babish version has over 7 million. Would you be brave enough to try it this year..

You will need: Dough: 4 cups flour, 4 eggs, 1 tsp salt, 1/2 cup water. Filling: 1 lb ziti cooked very al dente, 4 cups thick tomato meat sauce, 2 cups small cooked meatballs, 6 hard boiled eggs sliced, 2 cups cubed salami, 2 cups cubed provolone, 1 cup grated Pecorino Romano

How to make it: 1. Knead the dough ingredients into a firm dough, roll it into a large thin round and line a well buttered deep round baking dish, letting it hang over the sides. 2. Toss the ziti with half the sauce. 3. Layer the pasta, meatballs, eggs, salami, cheese and more sauce, pressing gently, until full. 4. Fold the dough over the top and seal. 5. Bake at 350 F about 1 hour until golden, rest 30 minutes, then turn out and slice like a cake.

The quiet frittata from Big Night’s final scene

The last scene of Big Night has no big speech. After the feast and the fight, one brother quietly cooks eggs for the other in the early morning, and they eat together. Many fans call it one of the best food scenes in film. A simple Italian frittata with potatoes is the cozy, cheap supper that captures that feeling. Who would you cook breakfast for after a long night?

You will need: 6 eggs, 2 medium potatoes thinly sliced, 1 small onion sliced, 3 tbsp olive oil, 1/3 cup grated Parmesan, salt and pepper

How to make it: 1. Cook the potatoes and onion in the oil in an oven-safe skillet over medium heat for 12 minutes until tender. 2. Beat the eggs with the Parmesan, salt and pepper. 3. Pour the eggs over the potatoes. 4. Cook on low 6 to 8 minutes until the edges set. 5. Finish under the broiler 2 minutes and slide onto a plate.

Spaghetti aglio e olio, Stanley Tucci recipes in a hurry

When Tucci cooked this simple pasta in a video for a book shop channel, it pulled more than 3 million views. It is the late night pasta of Italy: garlic gently cooked in olive oil with a pinch of chili, tossed with spaghetti and a splash of the cooking water. It takes 15 minutes and costs almost nothing.

You will need: 12 oz spaghetti, 1/2 cup olive oil, 6 garlic cloves thinly sliced, 1/2 tsp red pepper flakes, 1/4 cup chopped parsley, salt, Parmesan to serve

How to make it: 1. Cook the spaghetti in well salted water until just al dente and save 1 cup of the water. 2. Warm the oil and garlic in a large pan over low heat until the garlic is pale gold. 3. Add the pepper flakes. 4. Add the pasta and a splash of the water and toss until glossy. 5. Stir in parsley and serve with cheese.

Cacio e pepe, Rome’s three-ingredient wonder

Cheese and pepper. That is all cacio e pepe is, and yet it is one of the most talked about pastas in Rome, a city Tucci explored on Searching for Italy. The trick is making a smooth sauce from Pecorino Romano and starchy pasta water, without clumps. Which do you love more: A) cacio e pepe, B) carbonara, C) amatriciana?

You will need: 12 oz spaghetti or tonnarelli, 1 1/2 cups finely grated Pecorino Romano, 2 tsp freshly cracked black pepper, salt

How to make it: 1. Cook the pasta in less water than usual so the water is starchy, and save 1 1/2 cups. 2. Toast the pepper in a dry pan for 1 minute, then add 1/2 cup pasta water. 3. Mix the cheese with a little warm pasta water into a paste. 4. Add the pasta to the pan, then stir in the cheese paste off the heat. 5. Toss fast, adding water until creamy.

Spaghetti carbonara the Roman way

Real Roman carbonara has no cream. Egg yolks, Pecorino and crispy cured pork make a silky sauce that clings to every strand. It is one of the most famous dishes of Rome, and once you make it right you will never go back. Keep the pan off the heat when the eggs go in so they turn creamy, not scrambled.

You will need: 12 oz spaghetti, 4 oz guanciale or pancetta diced, 4 egg yolks plus 1 whole egg, 1 cup grated Pecorino Romano, black pepper, salt

How to make it: 1. Cook the spaghetti and save 1 cup of the water. 2. Crisp the pork in a large pan over medium heat. 3. Whisk the yolks, egg, cheese and lots of pepper. 4. Take the pan off the heat, add the pasta and toss with the fat. 5. Stir in the egg mixture with splashes of pasta water until silky.

Bucatini all’amatriciana

This red sauce pasta comes from the town of Amatrice but is a pillar of Roman cooking. Crispy guanciale, tomatoes, a little chili and Pecorino make a sauce that is smoky, rich and a little spicy. Thick bucatini noodles have a tiny hole in the middle that grabs the sauce. It is a perfect cold night supper.

You will need: 12 oz bucatini, 4 oz guanciale or pancetta in strips, 1 can (28 oz) whole peeled tomatoes crushed, 1/2 tsp red pepper flakes, 3/4 cup grated Pecorino Romano, salt

How to make it: 1. Cook the pork in a dry pan until crisp at the edges. 2. Add the pepper flakes and tomatoes and simmer 15 minutes. 3. Cook the bucatini until al dente. 4. Toss the pasta in the sauce with a splash of pasta water. 5. Serve with plenty of Pecorino.

Tagliatelle al ragu, Stanley Tucci recipes from Bologna

In Bologna, ragu is not the spaghetti and meatballs many Americans know. It is a slow, meaty sauce with only a little tomato, served on wide egg tagliatelle. Tucci visited Bologna on Searching for Italy, a city that takes this sauce very seriously. Make a big pot on Sunday and you will have dinner for days.

You will need: 1 lb ground beef, 1/2 lb ground pork, 1 onion, 1 carrot and 1 celery stalk finely chopped, 2 tbsp butter, 2 tbsp olive oil, 1/2 cup milk, 3 tbsp tomato paste, 2 cups beef broth, 1 lb tagliatelle, Parmesan

How to make it: 1. Cook the vegetables in the butter and oil until soft. 2. Add the meat and brown it well. 3. Stir in the milk and simmer until it is absorbed. 4. Add the tomato paste and broth and simmer on low 2 to 3 hours, adding broth as needed. 5. Toss with cooked tagliatelle and top with Parmesan.

Tortellini in brodo, the Christmas soup of Bologna

For many families in Bologna, Christmas lunch begins with tiny tortellini floating in clear, golden broth. It is warming, simple and full of tradition. Making tortellini by hand is a labor of love, but good store-bought ones in a rich homemade broth still make a beautiful holiday starter. Of all the Stanley Tucci recipes here, this may be the coziest. Does your family have a Christmas soup?

You will need: 8 cups good chicken broth (homemade if you can), 1 lb fresh or frozen meat tortellini, grated Parmesan, salt and pepper

How to make it: 1. Bring the broth to a gentle simmer and taste for salt. 2. Add the tortellini. 3. Cook 3 to 5 minutes until they float and are tender. 4. Ladle into warm bowls with plenty of broth. 5. Top with grated Parmesan and serve right away.

Risotto alla milanese, Stanley Tucci recipes from Milan

Saffron turns this Milan classic a sunny gold color. Short grain rice is stirred slowly with warm broth, butter and Parmesan until it is creamy but each grain still has a little bite. Milan was one of the cities on Searching for Italy, and this risotto is its signature. It is also the traditional partner for ossobuco.

You will need: 1 1/2 cups Arborio or Carnaroli rice, 6 cups warm chicken broth, 1 small onion minced, 4 tbsp butter, 1/2 cup white grape juice or extra broth, 1 good pinch saffron, 3/4 cup grated Parmesan, salt

How to make it: 1. Soak the saffron in a little warm broth. 2. Cook the onion in 2 tbsp butter until soft, then stir in the rice for 2 minutes. 3. Add the grape juice or broth and let it absorb. 4. Add broth one ladle at a time, stirring, for about 18 minutes, adding the saffron halfway. 5. Off the heat, beat in the rest of the butter and the cheese.

Ossobuco, a slow braise for cold nights

Ossobuco means bone with a hole, and the marrow in the middle of these veal shanks is the treasure. The meat braises slowly with vegetables, broth and tomato until it falls off the bone. In Milan it is served over saffron risotto with a fresh topping of lemon zest, garlic and parsley. Of all these Stanley Tucci recipes, it is the true holiday dinner.

You will need: 4 veal shanks about 1 1/2 inches thick, flour for dusting, 3 tbsp olive oil, 1 onion, 1 carrot and 1 celery stalk chopped, 2 tbsp tomato paste, 2 cups beef broth, 1 can (14 oz) diced tomatoes. Topping: zest of 1 lemon, 1 garlic clove, 1/4 cup parsley, all minced

How to make it: 1. Season and flour the shanks and brown them in the oil, then set aside. 2. Cook the vegetables in the same pot until soft. 3. Stir in the tomato paste, tomatoes and broth. 4. Return the shanks, cover and bake at 325 F for 2 1/2 hours until very tender. 5. Serve over risotto with the lemon topping.

Pizza margherita, Stanley Tucci recipes from Naples

Naples is the home of pizza, and the margherita is its most famous pie: tomato, mozzarella and basil, the colors of the Italian flag. Tucci traveled to Naples for Searching for Italy. You may not have a wood oven, but a very hot home oven and a preheated pan get you close. Which topping would you add, or do you keep it classic?

You will need: 1 lb pizza dough, 3/4 cup canned crushed tomatoes, 1/2 tsp salt, 8 oz fresh mozzarella torn and patted dry, fresh basil leaves, olive oil

How to make it: 1. Heat the oven to its highest setting with a heavy pan or pizza steel inside for 45 minutes. 2. Stretch the dough into a 12 inch round. 3. Spread the salted tomatoes thinly, leaving a border. 4. Add the mozzarella and a drizzle of oil. 5. Bake 7 to 9 minutes until blistered, then add basil.

Arancini, Sicily’s golden rice balls

Arancini means little oranges, and these crispy fried rice balls do look like them. In Sicily they are stuffed with meat sauce, peas or cheese and sold everywhere as a snack. They are also a smart way to use leftover risotto. Serve them with warm tomato sauce at a holiday party and watch them go.

You will need: 3 cups cold cooked risotto or rice, 2 eggs, 1/2 cup grated Parmesan, 4 oz mozzarella in small cubes, 1 cup flour, 2 beaten eggs, 2 cups breadcrumbs, oil for frying

How to make it: 1. Mix the cold rice with 2 eggs and the Parmesan. 2. Shape into balls with a cube of mozzarella in the center. 3. Roll in flour, then beaten egg, then breadcrumbs. 4. Fry in 2 inches of oil at 350 F for 4 to 5 minutes until deep golden. 5. Drain and serve with tomato sauce.

Pasta alla Norma from Catania

This Sicilian pasta is named after the opera Norma, and it sings. Fried eggplant, tomato sauce, basil and salty ricotta salata come together in a dish that is rich without any meat. Sicily was one of the places Tucci explored on Searching for Italy, and this is one of its best loved plates. It is the best meatless pick among these Stanley Tucci recipes.

You will need: 1 large eggplant cubed, 1/2 cup olive oil, 2 garlic cloves, 1 can (28 oz) crushed tomatoes, 12 oz short pasta or spaghetti, fresh basil, 1 cup grated ricotta salata or Pecorino, salt

How to make it: 1. Salt the eggplant for 30 minutes and pat dry. 2. Fry it in the oil until golden and set aside. 3. Cook the garlic briefly, add the tomatoes and simmer 15 minutes. 4. Toss the cooked pasta with the sauce and most of the eggplant. 5. Top with the rest of the eggplant, basil and cheese.

Ribollita, Stanley Tucci recipes from Tuscany

Ribollita means reboiled, and this thick Tuscan soup was made to use up leftovers. Beans, kale, vegetables and day-old bread simmer into something hearty enough to eat with a fork. It tastes even better the next day. Tuscany was one of the regions on Searching for Italy, and this soup is pure Tuscan comfort for a cold night.

You will need: 2 tbsp olive oil, 1 onion, 2 carrots and 2 celery stalks chopped, 3 garlic cloves, 1 can (14 oz) diced tomatoes, 2 cans (15 oz) cannellini beans, 1 bunch kale chopped, 6 cups broth, 4 thick slices day-old bread, salt and pepper

How to make it: 1. Cook the onion, carrots and celery in the oil for 10 minutes. 2. Add the garlic and tomatoes and cook 5 minutes. 3. Add the beans, kale and broth and simmer 30 minutes. 4. Tear in the bread and simmer 15 minutes more until thick. 5. Serve with a drizzle of olive oil.

Cotoletta alla milanese

Milan’s famous breaded cutlet is pounded thin, coated in breadcrumbs and fried in butter until golden and crisp. It is simple, crunchy and loved by kids and grownups. Serve it with lemon wedges and a little arugula salad for a bright, quick dinner between the big holiday meals. Would you choose veal or chicken?

You will need: 4 thin veal or chicken cutlets, 2 eggs beaten, 1 1/2 cups fine breadcrumbs, 6 tbsp butter, 2 tbsp oil, salt, lemon wedges

How to make it: 1. Pound the cutlets thin between plastic wrap. 2. Dip each one in egg, then press into breadcrumbs. 3. Heat the butter and oil in a large skillet over medium heat. 4. Fry 3 to 4 minutes per side until deep golden. 5. Salt right away and serve with lemon.

Tiramisu to finish the Italian holiday table

Every Italian holiday table needs a sweet ending, and tiramisu is the one most of us dream about. Coffee soaked ladyfingers and clouds of mascarpone cream chill together overnight. For more holiday ideas, see our celebrity pasta recipes for weeknights, or read about the film Big Night. Which of these Stanley Tucci recipes will be on your table this Christmas?

You will need: 6 egg yolks, 3/4 cup sugar, 16 oz mascarpone, 1 1/2 cups heavy cream, 2 cups cooled strong coffee, 24 ladyfingers, cocoa powder

How to make it: 1. Beat the yolks and sugar in a bowl over simmering water until thick and pale, about 8 minutes, then cool. 2. Beat in the mascarpone. 3. Whip the cream and fold it in. 4. Dip the ladyfingers quickly in coffee and layer them with the cream in a 9 by 13 inch dish, two layers each. 5. Chill overnight and dust with cocoa.